Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels

Le, Xuan Thang; Rioux, Laurie‐Eve; Turgeon, Sylvie L.

doi:10.1016/j.cis.2016.04.006

Cited by 226 publications

(110 citation statements)

References 89 publications

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“…In some cases (in the presence of sodium alginate, see Figure 11b), this may lead to the formation of complex aggregates. These polyelectrolyte complexes can play a role of additional nodes in a network [47,48] which is seen in Figures 11a,b and, therefore, lead to hardening of the supramolecular structure [20,49,50].…”

Section: T %mentioning

confidence: 99%

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

et al. 2020

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General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide–gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan–gelatin, chitosan–gelatin and sodium alginate–gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol–gel transition and temperature dependences of properties as a result of structural changes. The storage modulus below the gelation temperature is constant, which is a reflection of the solid-like state of a material. The gels of these complexes are usually viscoplastic media. The quantitative values of the rheological parameters depend on the ratio of the components in the complexes. The formation of the structure as a result of strong interactions of the components in the complexes was confirmed by UV and FTIR data and SEM analysis. Interaction with polysaccharides causes a change in the secondary structure of gelatin, i.e., the content of triple helices in an α-chain increases. The joint analysis of the structural and rheological characteristics suggests that the formation of additional junctions in the complex gel network results in increases in elasticity and hardening compared with those of the native gelatin.

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Section: T %mentioning

confidence: 99%

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

et al. 2020

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“…In particular, thermoresponsive hydrogels resulting from sol–gel transitions at physiological temperature offer potential applications in drug delivery and tissue engineering . Among different thermoresponsive hydrogels, polysaccharide‐based systems have shown promising characteristics in biomedical engineering applications . For instance, thermosensitive systems containing chitosan are free‐flowing solutions at low temperatures that become gels, as the temperature increases .…”

Section: Introductionmentioning

confidence: 99%

Ionically Crosslinked Thermoresponsive Chitosan Hydrogels formed In Situ: A Conceptual Basis for Deeper Understanding

Rahmati

Milan

Samadikuchaksaraei

et al. 2017

Macro Materials & Eng

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In situ formation and the performance of ionically crosslinked thermosensitive chitosan‐based hydrogels are presented. Experimental analyses, together with mechanistic descriptions of the events during hydrolysis, are employed to uncover the role of urea and isobutanol as chemical modifiers by comparing three classes of hydrogels formed in chitosan/β‐glycerolphosphate (β‐GP) solutions. Rheological measurements demonstrate that urea caused an increase in gelation time and temperature of chitosan/β‐GP systems, while isobutanol has an inverse effect. Interpretations based on increase in pH and chemical bonding of components in chitosan solutions provide further insight into hydrogel network formation. Urea can hinder the hydrophobic characteristics of chitosan‐based hydrogels, whereas isobutanol has the opposite effect. The shape retaining strategy applied here helps in simulation and interpretation of performance of thermosensitive hydrogels for biomedical purposes.

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“…This particular class of gels is referred to as coacervates. The gelation of proteinpolysaccharide mixtures has been reviewed recently and features many advantages over the individual gels, such as outstanding water-holding properties 53 . Moreover, one direct advantage of these mixed gels is that they can provide a diverse range of microstructures.…”

Section: Box 1 | Oleogelsmentioning

confidence: 99%

Design principles of food gels

Cao¹,

Mezzenga²

2020

Nat Food

322

169

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Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.

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Formation and functional properties of protein–polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels

Cited by 226 publications

References 89 publications

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

Ionically Crosslinked Thermoresponsive Chitosan Hydrogels formed In Situ: A Conceptual Basis for Deeper Understanding

Design principles of food gels

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